Ingredients
- 1 cup rice flour
- 1 tabsp cornflour
- ½ teaspoon white sugar
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 egg
- 1 cup coconut milk
- approx ½ cup water
- 400g green prawns, peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons Squid fish sauce
- 2 tablespoons sweet chillie sauce
- White pepper
- 1 cup cos lettuce leaves, shredded
- 1 lebanese cucumber cut into matchsticks
- ½ Red capsicum cut into matchsticks
- 1 carrot cut into matchsticks
- 1/3 rice wine vinegar
- ¼ cup Sugar
- ½ teasp salt
Method
- Slice carrot into matchsticks.
- Mix rice flour, cornflour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter. Rest 30 mins.
- Combine the vinegar, sugar, salt and ¼ cup water in a small saucepan. Cook 1 min until sugar dissolves. Add carrot sticks and mix. Cool.
- Marinade the prawns with garlic, fish sauce, sweet chillie sauce and pepper. Slice the other vegetables into matchstick size.
- Heat 1 tablespoon oil in a frypan over medium-high heat. Add prawns and saute until cooked through and opaque, 3 to 4 minutes. Set aside.
- Stir crepe batter and pour into a plastic squeezy bottle (icing bottle or clean tomato sauce or bbq sauce bottle).
- Clean the frypan and reheat over medium heat. Add 1 teaspoon oil and brush base with the oil.
- Squeeze the bottle to create a lacy batter pattern in the pan and cook 1 min. Flip and cook other side 30 seconds. Heat and grease pan before making the next pancake.
- Fill pancake with mixed salad ingredients, drained carrot sticks plus 4 of the cooked prawns. Fold crepe over and serve.
Product used in recipe
- Squid Brand - Fish Sauce
